Health and fitness for teenagers.

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summer salad, take two

I made this for lunch last week, with more produce from the farmers market and plenty of inspiration from this salad. Those tiny new potatoes were boiled until just tender, then tossed in a knob of ghee and some of that smoky spiced salt blend. Onto a bed of arugula they went, along with leftover smoky roasted corn, some chopped toasted almonds, half an avocado and lemon zest. It was filling and fresh and immensely satisfying all at once.